Monday, October 17, 2011
A Wealth of Marmalades...Wonderful Bread Spreads
* 2 pounds Seville or Valencia Oranges (4 to 6 )
* 4 cups water
* Juice of 3 lemons
* 8 cups sugar
* 1/4 cups Scotch Whiskey
Wash the oranges and slice thinly, catching any juice and reserving the seeds. Place the oranges and juice in a large bowl and add the water.Tie seeds in a cheesecloth bag an add to the bowl. Cover and let stand for 18 hours.
In a heavy nonreactive saucepan, combine the contents of the bowl with lemon juice and simmer, uncovered, for 20 to 30 minutes or until the orange zest is tender.
Add the sugar, stirring until it has dissolved. Bring to a boil and cook fro 30 to 40 minutes, or until the marmalade reaches the gelling point. Use a slotted spoon to remove any film that forms on the top.
Ladle into warm, sterilized jars allowing 1/4 inch head space. Process 10 minutes in a boiling water bath. The flavor develops even more with added time, but the marmalade is ready in 2 weeks. Refrigerate once opened. Makes 8 half pint jars. Total time 1 1/2 hours plus 18 hours.